The tiramisu of Roberta

A tiramisu, what else ? This recipe is excerpted from the book L’Italie de Roberta, by Roberta Nacmias and Sébastien Cauchon, published by Editions Brigitte Eveno, €19.90.

8 to 10 PERS

PREPARATION: 30 min

CUISSON: 24 h

Separate the whites from the yolks. In a salad bowl, blanch the yolks by whipping them with the sugar. Mix them with the mascarpone.

In another salad bowl, beat the egg whites into peaks with an electric mixer. Incorporate them delicately to the previous mix with a spatula or a large metal spoon.

Mix together the coffee liqueur and the espresso. Quickly absorb with both sides of the biscuits, then place them at the bottom of a large service dish. Cover the biscuits with the egg and mascarpone preparation. Allow to sit for 24h in the icebox. Sprinkle the cocoa on the tiramisu de cacao just before serving.

L’Italie de Roberta, by Roberta Nacmias and Sébastien Cauchon, published by Editions Brigitte Eveno, €19.90.

Also check out the trattoria of Roberta in Montmartre.

livre recette roberta

Also discover the strawberry tiramisu by Julie Andrieu and the vanilla fritter by Christophe Adam.

INGREDIENTS :

- 9 eggs

- 7 tablespoons of powdered sugar

- 500 g of mascarpone at room temperature

- 3 tablespoons of Kahlua coffee liqueur

- 40 cl of espresso coffee

- 300 g of spoon biscuits

- 30 g of bitter powdered Van Houten 70 % cocoa

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